In Saudi Arabia, there are many types of honey which are produced from different flora. They are called Seder, Talh and Zohor. Seder honey is preferable by most of the consumers because of its delicious taste and pleasant odor. The taste and odor of honey are attributed to the volatile organic compounds present as minör constituents. This paper will present results of three types of honey narnely: seder, talh and zohor. The extraction of the organic compounds from honey samples were performed using four different methods. Separation and identifıcation of these compounds has been undertaken using Gas chromatography-Mass spectrometer.